Quinoa Vegetable Salad

    2 hours 45 minutes

    This salad is delicious! It's also gluten-free, vegan-friendly and quick and easy to make. Quinoa is tossed with vegetables and herbs in a basalmic-olive oil dressing. Serve as is or alongside a summer bbq.

    15 people made this

    Serves: 12 

    • 1 teaspoon rapeseed oil
    • 1 tablespoon finely chopped garlic
    • 4 tablespoons diced onion
    • 2 1/2 cups water
    • 2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 2 cups quinoa
    • 3/4 cup diced fresh tomatoes
    • 3/4 cup diced carrots
    • 1/2 cup diced yellow capsicum
    • 1/2 cup diced cucumber
    • 1/2 cup frozen sweetcorn, thawed
    • 1/4 cup diced red onion
    • 1 1/2 tablespoons chopped fresh coriander
    • 1 tablespoon chopped fresh mint
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons olive oil
    • 3 tablespoons balsamic vinegar

    Preparation:20min  ›  Cook:25min  ›  Extra time:2hours  ›  Ready in:2hours45min 

    1. Heat the rapeseed oil in a saucepan over medium heat. Cook and stir the garlic and 4 tablespoons onion in the hot oil until the onion has softened and turned translucent, about 5 minutes.
    2. Pour in the water, 2 teaspoons salt and 1/4 teaspoon black pepper and bring to the boil. Stir the quinoa into the mixture, reduce heat to medium-low and cover. Simmer until the quinoa is tender, about 20 minutes.
    3. Drain any remaining water from the quinoa with a mesh sieve and transfer to a large mixing bowl. Refrigerate until cold.
    4. Stir the tomatoes, carrots, capsicum, cucumber, sweetcorn and 1/4 cup red onion into the chilled quinoa.
    5. Season with coriander, mint, 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad then gently stir until evenly mixed.

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    Reviews in English (88)


    FOR WARM QUINOA VEGETABLE SALAD: I do not like cold salads/hard veggies so I made warm version of this! All you have to do is heat some oil in a pan and fry the bell peppers and carrots. Once they are semi-tender add the corn and tomato until the veggies are as soft as desired. Meanwhile, add the cilantro, mint, oil and balsamic vinegar (I needed double oil/vinegar than what the recipe said) and let it sit until the quinoa is cooked. Once it's ready, add it all together and you have warm quinoa vegetable salad!  -  12 Sep 2010  (Review from Allrecipes USA and Canada)


    It was a great quinoa salad, i used low sodium chicken broth, instead of water, add red & green peppers w/the cucumber,and follow the recipe , my son made an omelete and stuffed it w/ the salad and feta cheese(no fat)i used grape tomatoes, fresh corn from the cob, less oil 1 to 3 vinegar, used wine vinegar it was great,i will use any veg in season.  -  04 Aug 2009  (Review from Allrecipes USA and Canada)


    This recipe can be very forgiving. Quinoa such a heathy, easy to use grain that is GLUTEN FREE. Toss in any vegetables using vegetable broth makes it VEGETARIAN. Omitting tomatoes and onions makes it safe for a GERD diet. Don't like cukes? Use zucchini instead or brocolli stem and all, or dress it up with asparagus. Coriander would make a nice addition. Herbes de Province or basil works for me to vary the dish. Thanks.  -  06 Oct 2010  (Review from Allrecipes USA and Canada)